Kumara and lentil soup

This warming kumara stoup is thicker than a soup, but thinner than a stew.

Recipe «Kumara and lentil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp coconut oil, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tbsp Madras curry powder, 1 onion, finely chopped , 2 garlic cloves, finely chopped, 4cm piece ginger, grated, 2 kumara, peeled, cut into 2cm pieces , 1 red capsicum, seeds removed, chopped, 1 1/2 cups red lentils, 1.5L vegetable stock, Thick Greek-style yoghurt, to serve, Mint leaves, to serve.

Ingredients:

• 2 tbsp coconut oil 
• 1 tsp ground cumin 
• 1 tsp ground turmeric 
• 1 tbsp Madras curry powder 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 4cm piece ginger, grated 
• 2 kumara, peeled, cut into 2cm pieces 
• 1 red capsicum, seeds removed, chopped 
• 1 1/2 cups red lentils 
• 1.5L vegetable stock 
• Thick Greek-style yoghurt, to serve 
• Mint leaves, to serve 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the spices and cook, stirring, for 1 minute or until fragrant, then add the onion and 1/2 tsp salt and cook, stirring, for 2-3 minutes until tender. Add the garlic and ginger, and cook for a further 30 seconds or until fragrant.
2. Add kumara and capsicum, and cook for 1 minute, then add the lentils and stock. Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until kumara is tender and stoup thickens.
3. Season to taste, then serve topped with yoghurt and mint